Cooking a Paella? It's never been easier!!! 

The origin of this seafood - shell off - paella dates back to the beginning of the last century. His name, "del senyoret " (in Spanish, "of the little gentleman"), is a term used in the region of Valencia to refer to a young upper-class gentleman that didn't want to touch and peel the seafood of the paella so the cook has to peel the seafood for them. We continue the tradition by cooking the prawns shell on first to give paellas all their taste and after that peeling them by hand before adding them back at the end.

Each artisan paella is cooked individualy in his paella pan (not part of a batch) by our chef using traditional Spanish methods and equipment , La Marjal protected origins paella rice from Valencia, extra virgin olive oil and our chef designed paella spice combination & saffron.

INGREDIENTS & ALLERGENS

Rice, Hand pealed PRAWNS , Peeled PRAWNS, MUSSELS Meat, SQUID Rings, Tomato, Peas, Red Peppers, Onion, Garlic, Extra Virgen Olive Oil, Salt, Paella Spices( ( yellow food coloring( Corn Flour, Tartrazine E102)Black Pepper, Thyme, Cloves, Nutmeg, Paprika, Saffron)

ALLERGENS - In capital letters - Contains Shellfish